Top-tip. Once you've filled your jar with the molten produce of choice, put the lid on and invert the jar. Any air in the jar will naturally rise through the very hot liquid, thereby eliminating any remaining germs, and as a by-product all the less dense detritus will eventually be at the bottom of the jar when you come to open it.

Or, do like I do and make jelly, having strained the pulped fruit through muslim, sorry, muslin.

Having endured the nettle stings to collect the raspberries and the midges, not to mention dropping the bowl on the drive and having to pick them all up. I made some jam yesterday. Tastes great.

But the seeds seem to have risen to top in a couple of the jars, they were the first couple poured.

Any ideas why seeds would rise?

Click to expand...

Cannot be 100% certain but it looks as if the jam is separating due to insufficient pectin in the product - something very common with raspberry conserves if the fruit is overripe. Am presuming you have used the 2: 1 Raspberry to sugar ratio, and the conserve was on a rolling boil for at least 1 minute before bottling. that being so it could be somebody has sold you some stale sugar. No I am not joking, overripe fruit and stale sugar can cause your problem.

If you can tell me the quantities and the type of sugar used I can possibly help you solve your problem with the aid of a lemon or two.

Cannot be 100% certain but it looks as if the jam is separating due to insufficient pectin in the product - something very common with raspberry conserves if the fruit is overripe. Am presuming you have used the 2: 1 Raspberry to sugar ratio, and the conserve was on a rolling boil for at least 1 minute before bottling. that being so it could be somebody has sold you some stale sugar. No I am not joking, overripe fruit and stale sugar can cause your problem.

If you can tell me the quantities and the type of sugar used I can possibly help you solve your problem with the aid of a lemon or two.

.

Click to expand...

a bowl of rasps to a pack of jam sugar, measuring is for those who care!

Top-tip. Once you've filled your jar with the molten produce of choice, put the lid on and invert the jar. Any air in the jar will naturally rise through the very hot liquid, thereby eliminating any remaining germs, and as a by-product all the less dense detritus will eventually be at the bottom of the jar when you come to open it.

Or, do like I do and make jelly, having strained the pulped fruit through muslim, sorry, muslin.

1. Preheat the oven to 130C/110Cfan/gas1. Put 3 280g jam jars in the oven for 15 minutes to sterilise them.

2. Put half the raspberries into the pan and crush them gently, then add the remaining half of the raspberries along with the sugar, lemon juice and vanilla seeds.

3. Stir the mixture over a low heat until the sugar has dissolved, then bring to a rolling boil and cook for 5 minutes.

4. Test the set by using the plate test: place a small drop of jam on a cold plate and leave for 1 minute, then gently push it to see if you get a wrinkle. If so, it&#8217;s ready. If you want a firmer set, pop the pan back on the heat for a further 2-3 minutes and repeat the tests.

5. Once setting point is reached, remove any scum. Cool the jam for 5 minutes &#8211; this will ensure that the raspberry seeds do not float to the top of the jam jar when it is poured into the sterilised jars.

In a large pot, cook bacon until just starting to brown and crisp at edges. Remove cooked bacon to paper towel-lined plate to cool and drain off grease. Pat with additional paper towels. When cool, cut bacon into 1-inch pieces.
Pour off all but 1 tablespoon bacon fat from pot. Turn heat down to medium low. Add onions and garlic, and cook until onions are translucent. Add vinegar, brown sugar, and coffee. Bring to a boil. Add cooked chopped bacon.If You Are Cooking on Stovetop:

Turn down heat to the lowest setting and allow to simmer for about 1½ hours, stirring every few minutes, until most of the liquid has evaporated and what is left is syrupy. Do not leave the pot unattended because 1) that&#8217;s just not safe no matter what and 2) there is a lot of sugar from the onions and well, the sugar, so it can burn easily.If You Are Using a Crockpot/Slow Cooker:

Pour the contents of the pot into the crockpot. Cook on high for about 3 hours.After Cooking:

Transfer the cooked bacon jam to a food processor. Pulse until you get the consistency of chunky jam. Bacon jam is sticky, sweet, slightly smoky, and a little bit &#8220;crunchy&#8221; from crisped parts of cooked bacon.
Store covered in the refrigerator. I have no idea how long it keeps, but based on my recipe research, it seems like a few weeks. I doubt you will have any left after 3 days.

In a large pot, cook bacon until just starting to brown and crisp at edges. Remove cooked bacon to paper towel-lined plate to cool and drain off grease. Pat with additional paper towels. When cool, cut bacon into 1-inch pieces.
Pour off all but 1 tablespoon bacon fat from pot. Turn heat down to medium low. Add onions and garlic, and cook until onions are translucent. Add vinegar, brown sugar, and coffee. Bring to a boil. Add cooked chopped bacon.If You Are Cooking on Stovetop:

Turn down heat to the lowest setting and allow to simmer for about 1½ hours, stirring every few minutes, until most of the liquid has evaporated and what is left is syrupy. Do not leave the pot unattended because 1) that&#8217;s just not safe no matter what and 2) there is a lot of sugar from the onions and well, the sugar, so it can burn easily.If You Are Using a Crockpot/Slow Cooker:

Pour the contents of the pot into the crockpot. Cook on high for about 3 hours.After Cooking:

Transfer the cooked bacon jam to a food processor. Pulse until you get the consistency of chunky jam. Bacon jam is sticky, sweet, slightly smoky, and a little bit &#8220;crunchy&#8221; from crisped parts of cooked bacon.
Store covered in the refrigerator. I have no idea how long it keeps, but based on my recipe research, it seems like a few weeks. I doubt you will have any left after 3 days.

Click to expand...

Blimey, what will they think of next?! It sounds nasty with garlic, bacon and coffee.